Comparative characteristics of two methods for popping popcorn

V. Cherchel, D. S. Kuprichenkov
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Abstract

Topicality. The comparative study on effectiveness of several methods of popping popcorn from Zea Mays L. everta Sturt. is important and relevant. Technological indicators of popcorn kernels depend on many factors, including the method of popping. Purpose. To compare the technological characteristics for popcorn kernels obtained by two methods of popping the grain: frying in a frying pan and heating with air-popping appliances. Methods. The initial material for research was kernels of popcorn lines bred by the Laboratory of Maize Breeding for Food Use at SE Institute of Grain Crops of NAAS. According to the first method of popping, one layer of popcorn kernels were placed on an aluminum pan heated to 175 ºC and fried without oil, shaking the kernels every 5–6 seconds. For the second popping method, Clatronic PM 3635 electric popcorn maker having a capacity of 1200 W was used. Results. In the first method of producing popcorn, the dominant type of popcorn flakes was unilaterally expanded; the average percentage of unpopped kernels was 3.5 %; the coefficient of kernel volume expansion varied from 16.4 to 29.7; and eating qualities were from 3 to 4.5 points. In the second method, the dominant type of popcorn flakes was bilateral expanded; the average percentage of unpopped kernels was 18.2 %; coefficient of kernel volume expansion ranged from 23.4 to 45.2; and eating qualities were from 3.5 to 5 points. For the first popping method, the coefficient of kernel volume expansion had an inverse average correlation with the percentage of unpopped kernels; for the second popping method, it had a direct average correlation with the thousand kernel weight. Conclusions. The method of popping popcorn affects the technological indicators of popcorn such as the number, weight and percentage of unpopped kernels; volume and weight of popcorn flakes; coefficient of kernel volume expansion; type of popped flakes and flavor of popcorn. Lines RB 20, RK 1, RK 44, RK 6 with kernel volume expansion coefficient over 40 and popcorn taste qualities of 5 points were selected. Key words: breeding, line, technological indicators, coefficient of kernel volume expansion, unpopped kernels, type of popped flakes, correlation
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两种爆玉米花方法的比较特性
时事性。玉米几种爆玉米花方法的效果比较研究。是重要和相关的。爆玉米粒的工艺指标受多种因素的影响,其中爆玉米粒的方法也很重要。目的。比较了用煎锅煎炸和用空气膨化器加热两种膨化方法获得的玉米粒的工艺特性。方法。最初的研究材料是由中国科学院东南粮食作物研究所食用玉米育种实验室培育的爆米花品系的籽粒。根据第一种爆玉米粒的方法,将一层玉米粒放在加热到175℃的铝锅上,无油煎炸,每5-6秒摇一次玉米粒。第二种爆爆米花方法采用容量为1200w的Clatronic PM 3635型电动爆爆米花机。结果。在第一种生产爆米花的方法中,主要类型的爆米花片是单方面膨胀的;未爆粒率平均为3.5%;籽粒体积膨胀系数为16.4 ~ 29.7;饮食质量在3到4.5分之间。第二种方法以双侧膨化为主;未爆粒率平均为18.2%;籽粒体积膨胀系数为23.4 ~ 45.2;饮食品质在3.5到5分之间。对于第一种爆粒方法,籽粒体积膨胀系数与未爆粒率呈负平均相关;对于第二种爆破方法,它与千核权有直接的平均相关。结论。爆玉米花的方法影响着玉米花的未爆粒数、未爆粒重、未爆粒率等技术指标;爆米花片的体积和重量;核体积膨胀系数;爆米花的种类和口味。选择籽粒体积膨胀系数大于40,爆米花口感品质为5分的品系RB 20、rk1、rk44、rk6。关键词:育种、品系、技术指标、籽粒体积膨胀系数、未爆粒、爆片类型、相关性
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